**If the squash was not sweet enough you can add a little brown sugar, or maple syrup

Heat the olive oil in a pot a large enough to hold all the ingredients. Add the onion and sauté over medium heat until translucent. Add the garlic and sauté until soft but not brown.
Stir in the cumin and cook for two and three minutes. Add the squash and stir to coat each piece with the onion garlic mixture.
Pour in the stock being sure there is enough to cover the squash. Bring to a boil, turn down the heat and let it simmer for 30-40 minutes, or until the squash is very soft.
Puree the mixture using a blender or food processor. Thin the soup, if desired, with more stock.
Garnish with chopped parsley, cilantro or toasted pecans or sunflower seeds.